Not yet rated

Graeme Taylor serves up a classic Scottish stovies recipe, perfect for using up leftover roast meat, preferably for a Burns Night feast.

First published in 2015
discover more:

The word stovies comes from the French étuves, to stew in its own juices and it is the perfect recipe for leftover roast meat. I always plan ahead and will cook a roast a day or two before Hogmanay just so that I can have stovies at the bells. Just about every home in Scotland will have a different recipe for this dish, depending on everything from where you live, to what meat you prefer for your roasts.

When I was young my mother would stew potatoes, carrots, onion and turnip in gravy and then add the leftover chopped lamb at the end to warm through. This is where I have returned after many iterations and variations through sliced potatoes hotpot-style to simply meat and onions. I do however prefer to use mutton for a deeper flavour. I leave the carrots in here for authenticity of childhood memory and out when I cook. I can’t abide cooked carrots. I prefer to use fresh stock but by all means use a cube if you don’t have any.




  • 2 onions, roughly chopped
  • 1/2 turnip, (swede) roughly diced
  • 2 medium potatoes, roughly diced
  • carrots, 1-2, sliced (optional)
  • 400ml of beef stock, preferably homemade, but 2 stock cubes in 400ml of water will do
  • leftover roast beef, lamb or mutton, 300g-500g, roughly chopped
  • 2 tsp oil, or dripping, for frying


In a heavy-based pot heat the oil or dripping then add the onions. Sweat down a little, allowing no more than a little colour to form
Add the remaining vegetables and stock and bring gently to the boil. Turn down to a simmer
Continue to simmer until potatoes and turnip are cooked and carrot and onion have softened
Add the meat, stir, and heat gently for a couple of minutes to warm the meat through
Serve in bowls, ideally with warm bread and a dram of whisky
First published in 2015

Graeme is fuelled by an intense passion for the rich and varied food and drink landscape of Scotland.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more